Green Goddess Dressing

Green Goddess Dressing

With just 6 ingredients, this Green Goddess Dressing is ridiculously easy to make. You simply place everything –the avocado, olive oil, apple cider vinegar, herbs de Provence, salt, and water– in a blender and puree until smooth. The result? This deliciously healthy dressing.

We eat Green Goddess Dressing over salads, and also use it as a dip. When served with chopped vegetables such as cucumber and celery it’s a healthy low-carb football snack for a lazy Sunday.

I love avocados because they not only taste incredible, they’re full of  healthy fat. In fact, avocados are one of the fattiest foods on the planet with more than 70% of their calories coming from fat. Avocados are also loaded with fiber, potassium, vitamin C, and folate.

We love eating this keto salad dressing over the greens from our garden. The boys love it, and so do I! If you want to thin out this dressing, just add a tablespoon at a time of water until it is the desired consistency. Thick or thin, it’s incredibly healthy and delicious!

Green Goddess Dressing
  1. Place all ingredients in a vitamix
  2. Process on high speed until smooth
  3. Pour over salad greens
  4. Refrigerate remaining dressing in a glass jar for up to 3 days

In other news, I was lucky enough to attend a marimba concert today in which both of my children performed. The show was the culmination of a summer day camp put on by Kutandara, a local group that plays Zimbabwean music. If you are ever in Boulder, you might want to catch a marimba show by the professional Kutandara band (not the one my children play in); the concert schedule is on their website or check out one of their excellent CD’s.

Kutandara is an entirely cross cultural experience. The directors, Amy and Randy bring over musicians from Zimbabwe to teach the children; they also do a great deal of relief work in that country. Amy and Randy are amazing people in all that they give to the Boulder community and the people of Zimbabwe!


  1. Colette says

    I made this tonight, and it was very good. I did have to alter it a tiny bit, because of what I had on hand. I did one Tbsp of olive oil, and two tbsp of MCT oil. I omitted the stevia, and instead of herbes de provence, I added a little bit of fresh dill, fresh chives, and some garlic powder. Kids loved it too!

    • Colette says

      and apparently I cannot read properly, because I accidentally left out the water. :) Which is why i added the extra tbsp of oil!

  2. Lara says

    Hi Elana, First I love your site and have tried many of your recipes and LOVE them. Wanted to let you know I made the green goddess recipe loved the taste but actually didn’t like it on my salad so I tried it with diced chicken (like chicken salad) and threw in some fresh dill. WOW!! Just wanted to give you and others another way to enjoy the Green Goddess.

    Thanks for all your experimenting in the kitchen

  3. Lynda Michael says

    I am sorry but I have no idea what “herbes de provence” is. Could you explain? Also, grow my own stevia and it is easy to pick the leaves, let dry and crumble into food and drinks. Thanks

  4. Amy says

    Just made this dressing — it’s truly delicious. Thank you Elana for your amazing ideas that have restored me back to health and happiness!

  5. ceciliamtz says

    We love avocados! we eat them almost every day be it in soups instead of croutons, guacamole or just plain slices, but I have never tried it on a salad dressing. I am sure this recipe will become one of my family’s favorites.

  6. Loralie says

    Thanks for all the recipes and ideas! I’m fairly new to gluten-free/casein-free living, but I love cooking so was happy to find your website. I jazzed up the dressing a little bit by adding one clove of garlic that I grated before adding to the blender. Yum, yum.

  7. Magda says

    I’ve only recently fallen in love with avocadoes: I make guac at least once a week now.
    I made this dressing last weekend and it was yummy. Definitely a nice change from the vinagrettes I’ve been making. I’m looking to “jazz” it up a bit next time, maybe with more lemon juice or some fresh herbs.

  8. says

    I think this sounds just fantastic. I've been buying more avocados since I discovered they stay good much longer in the refrigerator, but I still get one that's slightly too soft occasionally. This seems like a perfect way to use the slightly-soft ones.

  9. says


    My method for determining avocado ripeness is simply pressing on the skin and feeling how soft the flesh underneath it is. Softer = Riper. The hard ones are not yet ripe and best left out on the counter to ripen.

    Hope this helps.


  10. Christina says

    WOW that looks great – no more dry salads!! Can you tell me what property the stevia adds to the mix? I have only tried the powdered stevia since finding out I am allergic to cane sugar plus my sugar is too high. I’ve found it to have an unappealing after taste. I wonder what I would be missing by leaving out the stevia?

  11. says

    Kristen – Thanks!

    Alison -Glad you found us :-)

    Athy – Thanks for the link; I’ve heard a lot of controversy lately about agave, however am sticking with my “moderation” philosophy when it comes to this sweetener.

    Ya’ara -Just had an avo sandwich and thought of you…

  12. Athy says

    Hi there! Love the recipe! I came across this very interesting article while researching Agave Nectar and thought you might want to read it. I’m an extremely health-conscious person as well and I had no idea that Agave Nectar is basically the same as corn syrup only from the agave plant. Both are made up of high amounts of fructose with a small percentage of glucose. I was amazed.

    Here’s the article link:

    Hope you find it worthwhile.

    Thanks for the yummy recipes!

  13. says

    I found your site through The Nourishing Gourmet blog last week and promptly prepared your green goddess dressing, as I happened to have a ripe avocado on hand. It was really yummy over veggie-laden taco salads–cool, mild, and refreshing. Thanks! (Love your blog, by the way. I’ll definitely be back again and again.)

  14. says

    Ya’ara -When is avocado in season in Israel?

    Christianne -Thanks for another super nice comment; my husband and I send regards to you and your boyfriend –I tell my husband about your comments and such. Feel free to upload photos of your creations here into the comments section anytime –I would love to see them!

    Astra -Thanks, glad you found us here and welcome!

    Bev B -This is one of the nicest comments I have ever received –thank you so much!

  15. says

    Elana, you ARE the Green Goddess. Thanks for this recipe – since there’s a ripe avo sitting at home this minute, GGD will crown our Berkeley garden lettuce salad tonight! We’ll be thinking of you.

  16. says

    I just discovered your blog, and I am so glad I did! Your recipes are positively lovely, and your photos are an inspiration… I can’t wait to try the green goddess dressing!

  17. Christianne says

    Just delighted by the photo! Elana, don’t worry, this is how food blog pics should look like… Although I must add that your other pics (e.g. chocolate involved recipes :-) are eye candies as well. I am happy that no pics are needed here before we can feast upon the food. Although if you’d like to see how your recipes turn out at the other side of the world, I am very happy to exert some discipline and pick up the camera first… Great post! Very nice to hear about the Zimbabwean children camps, it is wonderful indeed for kids to have these experiences. I have a friend who lives in Africa where she organises children camps for underpriveliged kids these (almost every child unfortunately). Her stories and pics are such a delight as well. Thanks so much for sharing yours! Have a lovely weekend, boyfriend says hi too!

  18. says

    What a beautiful photo..

    I can relate to “eating the photo object through out taking the photo”… sometimes it is so irresistible..

    Will try the dressing as soon the avocado is back on season!

    Thanks foe the recipe.

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